These crispy smoked chicken wings are a favorite for any gathering! They’re juicy on the inside and have a crunchy outside that makes them so tasty.
I love serving them with a side of my favorite dipping sauce. Just be careful; they disappear fast! Who can resist that crunch? 😋
The best part is they’re easy to make on the grill, so I can spend more time with friends and less time in the kitchen. Enjoy the flavor!
Key Ingredients & Substitutions
Chicken Wings: Fresh or frozen wings can work. Thaw frozen wings completely before cooking. Whole wings can be cut into sections if you prefer drumettes and flats.
Olive Oil: Use olive oil for richness, but if you need a substitute, canola or avocado oil will work great too!
Spices: The smoked paprika is key for that flavor; if you don’t have it, try regular paprika with a dash of liquid smoke. For garlic and onion powders, fresh versions can be used as alternatives, but adjust the quantities since they are more potent.
Cayenne Pepper: This is optional but adds a nice kick. If you’re looking for less heat, skip it or reduce the amount. For a different flavor, you can also use chili powder.
Wood Chips: Hickory gives a strong smoky flavor, while applewood is sweeter. Don’t have wood chips? You can use a grill with a smoker box or opt for a pellet smoker for a more mild flavor.
What’s the Best Way to Get Wings Crispy After Smoking?
Achieving that perfect crispy texture after smoking can be tricky, but it’s all about the grill! After smoking, you’ll want to move the wings to a hot grill. Here’s how:
- Preheat your grill to medium-high (around 400°F/204°C) before adding the wings.
- Place the wings on the grill and let them cook for about 6-10 minutes.
- Keep turning them occasionally to avoid burning and to ensure even crispiness.
Rest them for a few moments after grilling. It adds to the crunch and holds in more flavorful juices!
How to Make Crispy Smoked Chicken Wings
Ingredients You’ll Need:
- 2 lbs chicken wings
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cayenne pepper (optional for heat)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Wood chips for smoking (such as hickory or applewood)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, plus 2 hours for smoking the wings, and an additional 10 minutes for crisping them up on the grill. So, you’ll be cooking for about 2 hours and 25 minutes total—a perfect treat for any gathering!
Step-by-Step Instructions:
1. Prepare the Chicken Wings:
Start by rinsing the chicken wings under cold water to clean them. Once clean, use paper towels to pat them dry. This helps the seasoning stick better. Place the dried wings in a large bowl where you can easily mix in the seasoning.
2. Season the Wings:
Drizzle the olive oil over the chicken wings to start adding flavor. In a separate small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper (if you like a little heat), thyme, and oregano. Sprinkle this spice mixture over the chicken wings, and gently toss them until they are evenly coated with all those delicious flavors.
3. Preheat the Smoker:
Now, it’s time to preheat your smoker! Set it to 250°F (121°C). While it’s heating up, add your choice of wood chips according to the instructions that came with your smoker—this is what will give your wings that wonderful smoky flavor.
4. Smoke the Wings:
Once your smoker is at the right temperature, it’s time to smoke the wings. Arrange them on the smoker rack, making sure they aren’t touching each other, which helps them cook evenly. Let them smoke for about 2 hours. Keep an eye on the temperature to ensure it stays consistent.
5. Crisp the Wings:
After smoking, you’ll want to make those wings crispy! Transfer the smoked wings to a preheated grill set at medium-high heat (around 400°F or 204°C). Grill them for about 6-10 minutes, turning occasionally. You’re looking for that perfectly crispy skin, so watch closely as they cook.
6. Serve:
When the wings are nice and crispy, remove them from the grill and let them rest for a few minutes. This helps keep them juicy. Serve them hot with your favorite dipping sauce, like ranch or blue cheese, and enjoy your flavorful, crispy smoked chicken wings!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can use frozen chicken wings, but make sure to fully thaw them first! The best way to do this is by placing them in the refrigerator overnight. If you’re short on time, you can also submerge them in cold water in a sealed plastic bag until thawed.
What Wood Chips Work Best for Smoking Wings?
Hickory and applewood are popular choices, but you can use any type of wood chips you enjoy! Fruitwoods like cherry and peach will add a sweeter flavor, while mesquite offers a bolder taste. Just be careful not to over-smoke; moderate the amount used for a balanced flavor.
How Do I Store Leftover Wings?
Allow the wings to cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, ensuring they regain some crispiness.
Can I Adjust the Spice Levels in This Recipe?
Absolutely! If you prefer less heat, omit the cayenne pepper or reduce the amount. Conversely, if you love a spicy kick, feel free to add more cayenne or even some hot sauce to the spice mixture for extra flavor!
